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Winter Fruit Salad Recipe with Sea Spaghetti

Winter Fruit Salad Recipe with Sea Spaghetti

Winter Fruit Salad Recipe with Sea Spaghetti

Course: DessertDifficulty: Medium


Prep time


Cooking time



This winter fruit Salad with flavoured Sea Spaghetti is by Prannie Rhatigan in the ‘Irish Seaweed Kitchen’ cookbook. It produces interesting flavours and textures and will keep several days and can even be frozen for future use. Recipe & photo by Prannie Rhatigan


  • 15g dried Sea Spaghetti

  • 100ml water

  • 1 tsp honey

  • dash of kirsch or cherry brandy

  • Fruit Salad:
  • 200g dried figs or prunes

  • 200g dried apricots and pears

  • 55g sultanas

  • 1/4 cinnamon stick

  • 300ml fruit flavoured green tea * + juice & zest of one lemon

  • 1 tsp molasses or honey

  • dash of kirsch or cherry brandy

  • 1 cup mixed frozen berries

  • medium tin of sliced peaches (or fresh nectarines in season)


  • To prepare & leave overnight:
  • Rinse Sea Spaghetti in cold water and snip into 2.5cm pieces. Then soak the seaweed in the mixture of water, honey, kirsch or cherry brandy. Leave overnight at room temperature. Soak the prunes/figs, apricots & sultanas in a mixture of green tea, lemon juice, honey, brandy. Defrost the berries at room temperature.
  • Next day:
  • Add the prepared brandied Sea Spaghetti to the fruits and their soaking liquid.
  • Transfer to a large serving dish and add the berries, the peaches and the peach juice. Mix altogether gently.
  • Add honey to taste if necessary.
  • Add kirsch or brandy to taste and serve at room temperature.
  • Serve with a dollop of mascarpone cheese, custard or crème fraiche.


  • * berry is used here, but stone fruits and other flavours can be substituted

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